ShareStorage stability of gluten-fortified frozen dough.
Author(s) : WANG Z. J., PONTE J. G. Jr
Type of article: Article
Summary
Adding wheat gluten to dough improves the volume of bread, structure of crumb and rising time. Optimal gluten content is 2%. With 3-5% content, frozen dough containing gluten produced with ultra-quick drying, showed better baking characteristics than doughs containing non treated or freeze-dried gluten.
Details
- Original title: Storage stability of gluten-fortified frozen dough.
- Record ID : 1997-0998
- Languages: English
- Source: Cereal Foods World - vol. 40 - n. 11
- Publication date: 1995
Links
See the source
Indexing
- Themes: Bakery and confectionery products
- Keywords: Stability; Bakery product; Dough; Freezing
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- Date : 1991
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- Date : 1989
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 9
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- Author(s) : SIDELEAU P. J.
- Date : 1987
- Languages : English
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- Author(s) : OSZLANYI A. G.
- Date : 1989
- Languages : English
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- Date : 1984
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- Source: Bakers' Dig. - vol. 58 - n. 6
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